Pumpkin Squares With Oat Crust and Crumb Topping

By Diana Rattray

Updated 03/28/19

Pumpkin Squares with Crumb Topping
Photo and Recipe: Diana Rattray
  • Total: 55 mins
  • Prep: 20 mins
  • Cook: 35 mins
  • Yield: 24 Servings
Nutritional Guidelines (per serving)
178 Calories
9g Fat
21g Carbs
3g Protein
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Nutrition Facts
Servings: 24 Servings
Amount per serving
Calories 178
% Daily Value*
Total Fat 9g 12%
Saturated Fat 4g 22%
Cholesterol 26mg 9%
Sodium 100mg 4%
Total Carbohydrate 21g 8%
Dietary Fiber 2g 6%
Protein 3g
Calcium 49mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

The pumpkin filling in these delicious pumpkin squares is spiced with cinnamon, ginger, and other spices. The tasty oat-crumble crust is buttery and chewy.

Ingredients

  • 1 1/2 cups oats (quick cooking)
  • 1 1/4 cups flour
  • 3/4 cup brown sugar (light, firmly packed)
  • 1/2 cup pecans (or walnuts) (chopped)
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 3/4 cup butter (room temperature)
  • For the Filling:
  • 1 (16-ounce) can pumpkin puree (2 cups)
  • 2/3 cup milk
  • 1/3 cup brown sugar (light, packed)
  • 1 egg
  • 1 tablespoon pumpkin pie spice

Steps to Make It

  1. Combine oats, flour, 3/4 cup brown sugar, 1/2 cup chopped pecans, 1/2 teaspoon salt, the baking soda, and the butter; beat until mixture is crumbly.

  2. Reserve about 1 1/2 cups of the crumb mixture and press remaining mixture into a lightly buttered 13x9x2-inch baking pan. Bake at 375 F for 10 minutes.

  3. Prepare the filling. Beat filling ingredients until well blended and smooth.

  4. Spread filling over the crust; sprinkle with remaining crumb mixture. Return to oven and bake 25 minutes longer. Cool and cut into bars.

    *The following can be combined to make pumpkin pie spice:

  5. 1 1/2 teaspoons ground cinnamon

  6. 3/4 teaspoon ground ginger

  7. 1/4 teaspoon ground nutmeg

  8. 1/4 teaspoon ground allspice